There are a few sweet soups in western cuisine – usually a sweetened fruit puree with cream, or something similar. It seems that Cantonese cuisine features it quite a bit more. Instead of being fruit based, it seems a lot of the soup recipes I’m coming across use either thickened nut puree or a thin syrup as a base.
Sweet soup, or tong sui, is also as a health remedy, and it looks like many soup recipes share ingredients with Chinese medicine.
I have to say that many of the recipes in this area in particular feature ingredients that I’ve never heard of before. I can tell that hunting everything down is going to be an adventure. I expect that some of these recipes are going to be really interesting, some will be surprising, and some I don’t know if I’ll have the stomach to try.
Almond tea, take two.
June 6, 2011After the total fail that was the original almond tea recipe, I am on a mission to adapt the recipe into something delicious. Texture was the primary issue – the grainyness of the liquid in particular. In imagining the dish I envisioned something sweet (but not too sweet), creamy and almondy. I’m concentrating on the [...]